Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality Tratamento hidrotérmico facilita o descascamento de laranja 'Pera' e não afeta sua qualidade
Consumer demand for ready-to-eat-products has stimulated the development of new processing techniques to prepare fresh-cut fruit and vegetables. The aim of this study was to propose a peeling method for 'Pera' oranges (Citrus sinensis [L.] Osb.) by using a hydrothermal treatment and to determine its...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidade de São Paulo
2008-04-01
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| Col·lecció: | Scientia Agricola |
| Matèries: | |
| Accés en línia: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200007 |
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